Mushrooms Recipe

Chicken & Mushroom Rissole Burgers

April 15, 2016

Chicken & Mushroom Rissole Burgers 0 5 0

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  • Cook 25 mins
  • 25 mins

    25 mins

  • Serve 4 Servings


2 tbs olive oil

400g large button mushrooms, chopped

400g lean chicken mince

6 green onions, thinly sliced

2 tsp smoked paprika

1 egg, beaten

11/2 cups soft breadcrumbs, made from day old multi-grain bread

1/4 cup flat leaf parsley, finely chopped

1 avocado, mashed

4 small baguettes, halved leaving attached at one long end

100g mixed salad leaves

2 lebanese cucumbers, thinly sliced


1Heat 1 tablespoon oil in a large non-stick frying pan over high heat. Add the mushrooms and cook, stirring often, for 6-8 minutes or until the mushrooms are tender. Set aside to cool for 10 minutes. Drain the mushrooms to remove any moisture.

2Combine the mushrooms, chicken mince, green onion, paprika, egg, breadcrumbs and parsley in a bowl. Season well with salt and plenty of pepper, mix well to combine. Shape the mixture into small rissoles (see tip). Place onto a tray, cover and refrigerate 1 hour if time permits (this helps hold rissoles together when cooking).

3Heat remaining oil in a large non-stick frying pan over medium heat. Cook the rissoles, in batches for 4 minutes on each side or until just cooked through.

4Spread the avocado over both sides of the baguettes. Top with salad leaves, cucumber and rissoles. Season with salt and pepper and secure the baguette top.

Tip: To prevent mixture sticking to your hands, use damp hands to roll the rissoles